Saturday, September 14, 2013

Mexican Creamed Corn (a la Bien Trucha)

Last weekend we celebrated our friend's birthday with dinner at Bien Trucha in Geneva. If you live in the Chicago area and haven't been there, you have to go! It is pretty much the best Mexican food we have ever had...and we've had a lot.

They put a little twist on things by serving things up tapas-style. The only thing better than great Mexican food is sharing great Mexican food. We each ordered different tacos so we got to try four of their tacos. Alongside the tacos, we also ordered rice and corn. The corn was roasted for a delicious sweetness and slightly creamy and cheese. Topped off with a squeeze of lime, it was an awesome side dish.

Tacos are usual meal at our house. They're nothing fancy, but we all enjoy them. This week when we had them, I decided to try to replicate Bien Trucha's corn dish for our side. I looked up a few recipes and then decided to wing it a little. Maybe my version is not exactly like theirs or authentic Mexican, but it was pretty darn good.

Mexican Creamed Corn (a la Bien Trucha)
4 Ears of Corn, husks removed
Vegetable or  Olive Oil Spray
1 Tbsp. Butter
2-3 Tbsp. Mexican Crema (or sour cream)
2-3 Tbsp. Queso Fresco, Crumbled into small pieces
Salt and Chili Powder to Taste
Cilantro, Lime Wedge

Heat grill and oil grates. Spray each ear of corn and place on grill. Turn every 2-3 minutes until cooked and some kernels begin to look browned (about 10-15 min). Cut corn from cob and place in a bowl. Add butter, crema, and cheese and mix well. Add salt and chili powder to your liking. Squeeze on a little fresh lime juice and serve with some fresh cilantro.

1 comment:

  1. We were at Bien Trucha for the first time yesterday in Geneva, IL! The food was amazing.
    Thanks for the corn recipe. I am now searching for their rice recipe.